Ode to Cinco De Mayo - Cheesy Jalapeño Popper Recipe
Ok, so it isn’t quite cinco de mayo, and cinco de mayo will definitely be a more subdued virtual celebration for us all this year, but here is a great 20 minute cheesy recipe featuring double cheese!
I wanted to post this early so you have time to collect your ingredients in your once-a-week-quarantine-friendly grocery run, and to give you time to book your cinco de mayo zoom virtual fiesta with all of your friends.
Over the years I have followed and adapted a number of jalapeño popper recipes, and found this combo to be best. It balances the creamy cheese with some sausage (protein, yay!) and spice. It is super simple and is always a hit at my dinners.
You Will Need
One small frying pan, and one dish for grilling (line this dish with foil so the melted cheese doesn't create a nightmare for cleaning up!)
Olive oil for frying
8 large jalapeños cut in half length ways and de-seeded
1 diced small onion
2 spicy sausages
8 oz cream cheese (softened)
1 ½ cup of grated cheese (I recommend aged cheddar for good flavor, but almost anything similar to Monterey Jack or cheddar cheese will work)
Salt & pepper for seasoning
Optional: Crushed red chili flakes (or diced fresh hot peppers)
Optional: 16 thin rashers of bacon to wrap each popper in
How To Make
- Preheat the oven to 380C / 190F.
- Unwrap the sausages from their casings, and fry the meat with the diced onion until cooked and the onions are tender.
- In a bowl, mix the cream cheese with 1 cup of the grated cheese and some cilantro. Add the meat and onions and mix thoroughly.
- Season the cheese mixture with salt and pepper, and the chili flakes if you are using it.
- Spoon the mixture into the jalapeños, and press it in firmly so that it fills the ends.
- Spread the remaining grated cheese on top of the poppers.
- If you are doing the bacon wrapped version, wrap one rasher of bacon around each stuffed popper. Use a toothpick to secure the bacon, or make sure the loose end of the bacon is at the bottom when you put them on the baking dish.
- Bake for about 20 minutes, and then once the jalapeños themselves have started to soften, you can put them under the broiler for 5 minutes or so to crisp up the tops.
- You can serve with ranch dip or honey drizzled over them for some extra razzle dazzle.